Cook

• Represent New Day with professionalism, always embracing New Day’s culture, which includes “treating others as you would like to be treated.”
• Spend within the food and dietary supplies budgets and document all expenses on the expense management form.
• Follow current New Day approved menu, make and document substitutions that occur due to special events, resident preference, or other necessary reasons.
• Utilize the food vendor order guide to create a weekly shopping list.  Inventory food and dietary supplies weekly to minimize waste and maximize budget management.  
• Put groceries away, ensuring all items are properly dated, rotated, and stored according to New Day food safety standards
• Utilize only approved food vendors, shop in grocery stores minimally and only for emergencies.
• Monitor meal service to ensure resident satisfaction with meals and receive feedback as appropriate.
• Follow menu while ensuring timely and accurate food service.  Ensure all meals served look and taste appetizing and are being served at the proper temperature and texture.
• Check food items on counters and in refrigerators, pantries and freezers daily to ensure correct storage and labeling.  Discard prepared food past 3 days, or food that is not stored per Serve Safe guidelines.
• Ensure all modified diet needs are met per physician order to include thickened liquids, pureed diet, and soft and bite sized diet.
• Assist residents with eating as needed.
• Maintain a clean and orderly kitchen at all times.  This is demonstrated by: 
  • Cleaning as you go (during meal preparation and throughout the day, do not allow dishes to pile up or cooking area to become cluttered)
  • Keeping the pantries clean and well organized
  • Cleaning the refrigerators daily and keep well organized
  • Cleaning the freezers daily and keep well organized
  • Clean and degreased ovens and cooktops
  • Use clean washcloths throughout the day to keep counter tops and cooking surfaces sterile
  • Ensure all cleaning tasks are completed by the end of shift, and that the kitchen is clean, and garbage is removed prior to departure.

• Document food, freezer, and refrigerator temperatures per standards
• Maintain menu records per standards
• Cooks must learn the protocols and procedures for their community, as well as the rules and regulations for the state where they work.
• Excellent customer service skills, courteous, professional, work well as a team and be compassionate and patient when working with elderly residents, as well as their family members, and other guests.
• All other duties as assigned by the Executive Director/House Manager

• Stand, sit and walk for long periods of time.
• Full ranges of motion to climb, balance, kneel, crouch or crawl.
• Full function of hands and arms
• Physically able to prepare food, cook, serve meals, and assist the residents in eating
• Occasionally lift/or move up to 25 pounds.

• Tell the Truth
• Work Hard
• Follow the Rules
• Love Others
• Have Fun

We Make it Easy

Founded in 1901, MRA is a nonprofit employer association that serves more than 4,000 employers, covering more than one million employees.

As one of the largest employer associations in the nation, MRA helps its member organizations thrive by offering the most comprehensive assortment of HR services, information, education, and resources to help build successful workplaces and a powerful workforce.

We partner with these companies working directly with their HR department and leadership to hire their talent. We are a direct line to the company, not an agency recruiter.